dirt(y) big red bolt lentils with baked eggplant skins
Recipe by Simon Bryant
250g dirt(y) big red bolt lentils *
2 medium eggplants
¼ cup (60ml) extra virgin olive oil
2 tablespoons unhulled tahini
2 tablespoons Greek-style yoghurt
juice and grated zest of 1 lemon
handful of flat leaf parsley, roughly chopped
We’re dirt(y) ‘cause our food is as natural and straight from the soil as possible; not because there’s any junk in our stuff! We’re proud of having some of the best cleaning processes for ground crops available. That means there should be no space junk, meteorites or UFO windscreen wipers in this pack, However with ground crops a teeny weeny powder stone is a one in a trillion possibility, so eyeball your pot before cooking.
Lentils don’t require soaking so pop them into a pot and cover with 5 times their volume of cold water. Cook until just tender and nestled in a small amount of cooking liquid (approx. 30 mins). Do not drain, set aside.
Preheat the oven to 180°C. Take two 30cm squares of foil and lightly brush with olive oil. Place an eggplant in the centre of each and wrap them up like a baked spud and cook until mushy (about 40 mins).
Remove from the oven, open the foil and leave to cool for 10 mins. Gently cut in half (keep the skins though, you'll need them in a minute), scoop all the flesh out and blend this with the tahini, Greek yoghurt, lemon juice and salt.
Place the eggplant skins on a serving plate and gently spoon the mixture back in. Spoon the lentils over the top with a little of the cooking liquid from the pot. Drizzle with olive oil, season with salt and pepper, sprinkle over the smoked paprika, lemon zest and parsley.
If you’re really hungry serve the eggplant skins atop of some soft cheesy polenta.